Cheesecake is to die for when it is extra creamy. This will definitely work with this quark cheesecake with tangerines and without a bottom. So delicious that it melts in your mouth. No wonder this recipe has a lot of tradition. It comes from Grandma’s recipe book, is wonderfully uncomplicated and only needs a few minutes of preparatory work. That’s why you taste love.
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You can use the mandarins as a topping, but you can also work them into the cheesecake cream. Quark, crème fraîche, Greek yogurt and cream cheese make it more creamy than any other recipe. Try it.
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Often you have the ingredients in the fridge anyway, so the cheesecake can even be used as leftovers. You can lubricate the mold in advance, baking release spray works even better. In Grandma’s original recipe, there is no bottom for this cake. It’s easier, faster and – we tested it – also tastes better.
The quantities apply to a small spring form (up to 20 centimeters). If you want a larger cake, increase all quantities in the recipe by a third.
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What you need (for a small spring form)
300 grams lean quark, 300 grams cream cheese, 200 grams Greek yogurt, 100 grams sour cream, 140 grams sugar, 2 eggs, 1 packet vanilla pudding powder, 1/2 lemon, 1 box tangerines
This is how it is done
Preheat the oven to 180 degrees top / bottom heat.
Empty the mandarins thoroughly. Capture and store the juice.
Combine cottage cheese, cream cheese, Greek yogurt, crème fraiche and the juice of half a lemon in a large bowl. Whisk the mixture on low to creamy. Then add the sugar and stir until the sugar no longer crunches.
Now add the vanilla pudding powder and stir in thoroughly. Finally, add the eggs one at a time to the mixture and stir them in only briefly.
Now have the finished cheesecake mixture in the baking pan. Put the mandarins on top (if you want you can have some in the dough beforehand). The cake is now placed in the oven, where it will stand for 60 to 75 minutes. The dough should still sway a little in the middle, then it is correct.
Be sure to let the cake cool slowly after the baking time. All you have to do is stick a towel or potholder in the oven door. Only after one hour do you open the door completely. This will prevent the cake from cracking or collapsing.
If you want, decorate the cake with some chocolate pieces before serving. Enjoy the meal!